Homemade Adjika is something different! Whenever I bought Adjika from the market, I faced a simple tomato sauce with only black pepper sprinkled on it. Delicious Adjika prepared at home with your own hands should be moderately spicy, properly viscous and amazingly aromatic!
The secret of their recipe is simple: no spices and vinegar, only natural vegetables, garlic, hot pepper and salt. Stay with Cooking County to make this delicious Georgian chili paste.
How to Make Adjika?
- 1 kg tomatoes
- 1 kg red red pepper
- 1 medium-sized onion
- 2 medium-sized carrots
- 1 apple
- 3 medium hot pepper
- 1 garlic clove
- Salt as needed
Put tomatoes, red peppers, onions and apples in a meat grinder (a food processor and a blender will not work because they won’t give us the desired consistency). Grate the carrot on a fine grater, chop the garlic and hot pepper, and crush them.
Combine all prepared ingredients, except garlic and hot pepper. In a saucepan, place Adjika over medium heat, let it reach the boiling point, and stir frequently. When Adjika boils, reduce the heat and cook it for another 30 minutes (be sure to stir occasionally).
After 30 minutes of cooking, add garlic and hot pepper. Stir well and cook it for another 10-15 minutes. During this time, excess liquid will evaporate, and Ajika will acquire a moderately viscous consistency.
How to Serve Adjika?
After the Adjika is ready, pour it into sterilized jars. Leave the sealed jars upside down for a few hours, then store them in the desired location. Garnish your favorite dishes with Adjika, and enjoy!
Do not forget to make this recipe and share it with us. If you also have questions about the Adjika recipe, please do not hesitate to ask.